We start the year with a raffle! From Cazorla Olives we are going to raffle 6 packs that contain the limited edition of Explanada stuffed with Gourmet anchovy, the only olive in the world with...
Ingredients:
Preparation:
Crumble the desalted cod crumbs Cook the shredded cod for 2 minutes and drain well.
Peel potatoes and cut into small pieces. Then, soak potatoes in cold water for 15 minutes, drain and dry on a cloth and fry them.
In another skillet, fry the onion. When tender, incorporate cod, chips and beaten eggs. Remove for a couple of minutes and serve in a wide fountain.
For decoration, sprinkle with parsley and add pitted or sliced black olives.
SEEN IN: https://www.hipercor.es/descubre/recetas-de-cocina/receta/bacalao-dorado-receta-portuguesa-para-semana-santa